Quesadillas with Beef, Chicken, or Vegetable Filling
Crispy flour tortillas filled with melted cheese, corn, coriander, and your choice of seasoned beef, chicken, or vegetables.
By Cookin' Kitchen
- Total: 25 minutes
- Makes: 6 quesadillas
Recipe
Quesadillas with Beef, Chicken, or Vegetable Filling
Crispy flour tortillas filled with melted cheese, corn, coriander, and your choice of seasoned beef, chicken, or vegetables.
Cookin' · https://cookin.club/recipes/quesadillas-with-beef-chicken-or-vegetable-filling
- Prep
- 10 minutes
- Cook
- 15 minutes
- Total
- 25 minutes
- Makes
- 6 quesadillas
Ingredients
For 6 quesadillas
Quesadillas
Quesadilla spice mix
Beef filling
Chicken filling
Vegetable filling
Equipment
- Non-stick skillet
- Lid
- Small bowl
- Cutting board
Instructions
Assemble and cook the quesadillas
Step 1: Set a tortilla on a work surface. Sprinkle cheese over one side, then add your chosen filling. Sprinkle with corn and coriander, add another layer of cheese, and fold the tortilla in half.
Step 2: Preheat a non-stick skillet over medium-low heat. If your pan is not non-stick, add 2 tsp oil.
Step 3: Place a quesadilla in the skillet and press it down lightly. Cover with a lid and cook for 3 minutes, until the underside is deeply golden and crispy.
Step 4: Carefully flip the quesadilla over its folded edge and press it down lightly. Cook uncovered for 3 minutes, until crispy.
Step 5: Transfer to a cutting board, cut in half, and serve immediately.
Step 6: Serve with sour cream, salsa, or avocado sauce for dipping.
Make the spice mix
Step 7: Mix the spice mix ingredients in a small bowl. Use it for one of the filling options.
Prepare the beef filling
Step 8: Heat the oil in a skillet over high heat. Add the onion and garlic and cook for 2 minutes.
Step 9: Add the beef and cook, breaking it up as it cooks. When it changes from pink to brown, add the capsicum and cook for 1 minute.
Step 10: Add the tomato paste, water, and spice mix. Cook for 2 minutes, then transfer to a bowl and cool.
Prepare the chicken filling
Step 11: Drizzle the chicken with 1 tbsp oil and toss to coat. Sprinkle with the spice mix and toss well.
Step 12: Heat 1 tbsp oil in a large skillet over high heat. Add the onion and garlic and cook for 2 minutes. Add the capsicum and cook for 1 minute. Transfer to a bowl and cool.
Step 13: Return the pan to the stove and reduce the heat to medium. Add the remaining 1/2 tbsp oil. Add the chicken and cook for 3 minutes, until deeply golden. Turn and cook for 3 minutes, until cooked through.
Step 14: Transfer the chicken to a cutting board and rest for 2 minutes. Dice and cool, then combine with the capsicum mixture.
Prepare the vegetable filling
Step 15: Heat the oil in a skillet over high heat. Add the onion and garlic and cook for 2 minutes. Add the capsicum and cook for 1 minute.
Step 16: Add the beans, corn, tomato paste, water, and spice mix. Cook for 2 minutes, then transfer to a bowl and cool.
Notes
Variations and freezing
Use another melting cheese in place of Monterey Jack. Cheddar, Tasty, and Colby are listed alternatives. For other proteins, use the beef filling method with ground pork, turkey, veal, or chicken, or the chicken filling method with thin steaks or pork, beef, turkey, or veal.
To freeze, assemble the quesadillas before cooking, wrap them, and store them in a freezer bag or airtight container. Thaw before cooking; they can also be baked from frozen. For vegetable quesadillas, skip the corn in the main assembly, since the vegetable filling already includes it.
Nutrition per quesadilla
- Calories
- 418 kcal
- Fat
- 21 g
- Saturated fat
- 8.2 g
- Carbohydrates
- 33 g
- Sugar
- 1.4 g
- Fiber
- 2.3 g
- Protein
- 26 g
- Sodium
- 795 mg
- Cholesterol
- 94 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Make these quesadillas with one filling of your choice: seasoned beef, chicken, or black beans and vegetables. A homemade spice mix seasons each option, while cheese, corn, and coriander complete the filling.
For crispier tortillas, let the fillings cool before assembling. Serve the quesadillas hot with sour cream, salsa, or avocado sauce.
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